This is officially my new favorite way to eat summer squash. I made this for dinner and I didn’t even need to add any salt because I garnished these zucchini and squash peel “noodles” with tears of joy.
I’ve been curious about “zucchini noodles” for a long time, but don’t own a spiralizer.
(If you’re not in the know – a spiralizer is a kitchen gadget that will spin your vegetable while carving off long, thin strands to make something that resembles a noodle.)
Whenever I say “Ratatouille”, I always want to say it twice and then the chorus Rock Me Amadeus starts to play in my head.
What? Is that just me? Probably.
So… Ratatouille. Yeah. I’m fairly sure “Ratatouille” is French for “what the hell am I going to do with all these summer vegetables?”
My mom has been making Ratatouille and raving to me about it during recent phone conversations. When she described what went into it, I realized that I had every single one of the ingredients in my overstocked-with-produce fridge. That’s what I call vegetable fate.
More Mama’s Weeds
